Yesterday I smoked about 18# of cured bellies alas and alak bacon. For the first part of the smoke I held the lid temperature around 125F until internal meat temperatures reached 100+. Then I raised the lid temperature to 175F and allowed the slabs to reach an internal temperature of 140-145F at which time they were removed from the WSM. Interesting observation, though, is that the slab's temperature on the lower grate was lower (and occasionally exceeded) its brother on the top grate by only a couple of degrees.
Also, I used only one ET73 transmitter and receiver. Plugged into the single transmitter were two meat probes thus eliminating the need for a second ET73 transmitter and receiver duo. And it all seemed to work just fine.
Also, I used only one ET73 transmitter and receiver. Plugged into the single transmitter were two meat probes thus eliminating the need for a second ET73 transmitter and receiver duo. And it all seemed to work just fine.
